Saturday Lunch for Two: Tarragon Chicken Salad
- 2 cups cooked chicken, cubed
- ¼ cup diced cucumber
- 2 tablespoons finely diced red onion
- 2 tablespoons tarragon, roughly chopped
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3 tablespoons mayonnaise
- ¼ of a lemon, juiced
- ½ small clove, grated
- 2 cups spring mix, for serving
- additional lemon wedges, for serving
- In a medium size bowl, mix together all the ingredients except for the spring mix and lemon wedges.
- Add more salt and pepper to taste.
- Chill for 20 minutes in the refrigerator or until serving.
- To plate, place the chicken salad atop the spring mix and serve with a slice of lemon.
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/tarragon-chicken-salad/
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